2 lbs brussel sprouts
1/4 cup olive oil
1 cup chopped walnuts
1/4 cup grated Parmesan cheese
Sea salt and freshly ground pepper
Wash and clean brussel sprouts.
Cut stems off brussel sprouts, remove outer leaf, and cut sprouts in half.
Toss brussel sprouts in Olive oil and salt and pepper generously. Preheat oven to 450 degrees.
Spread sprouts out on a roasting sheet and roast without turning, until outer leaves are tender and very dark brown (approx 45 minutes)
Remove from oven, transfer to serving platter, and toss brussel sprouts with walnuts and Parmesan cheese
Enjoy, like Laura does, with a glass of 2009 LE Blanc!